Oysters are Back!!

The summer months aren’t great for oysters and we are always bummed to take them off our menus. But, as the sun sneaks away and the cold weather returns, so do the oysters! Chef Bradley shares his favorite mignonette below.

KORAL_oysters_JH

Mignonette for ½ shell oysters

¼ cup red wine vinegar

¼ cup dry white wine

1 tsp. cracked black pepper

1 Tbsp. minced shallots

1 tsp. freshly grated ginger

Mix well and enjoy!

While you’re browsing through the seafood section, why not pick up some mussels, too?! We recently shared Chef Steve Cain’s Thai Mussel Recipe, and now Bradley would like to share his Steamed Mussels with Bacon and Fennel.

mussels

Steamed Local Mussels with Bacon and fennel

Serves 2-4 as an appetizer

1-2 tsp. Olive oil

3-4 strips Bacon – diced

1 tsp. Garlic, fresh minced

1 tsp. Shallots, fresh minced

¾ lb. Mussels, fresh and cleaned

¼ cup Chopped fennel – bulb and fronds

Salt and pepper – To taste

3 oz. Dry white wine

2 Tbsp. Butter, softened

 

Heat oil and bacon in sauté pan over medium heat; cook until bacon is slightly crisp. (Pour off residual oil as needed) Add garlic and shallots; allow to sizzle slightly.

Add mussels and fennel, allow to heat thoroughly. Season with salt and pepper; add wine.

Cover and allow to steam until mussels begin to open. Add butter and mix in well.

Serve immediately with garlic bread.

*** If you’re loving all these great mussel recipes, you’ll have to swing by Koral Bar & Kitchen to try our Penn Cove Mussels with bacon-bleu cheese broth, garlic butter, sherry gastrique and garlic toast.

IMG_3874

Recipes from Chef Steve Cain @ Aqua by El Gaucho

Once again, some friends in the area have shared incredible recipes with us to share with you. Chef Steve Cain from Aqua by El Gaucho has a wonderful appetizer and dessert recipe.

We are so spoiled in the Pacific Northwest with fabulous seafood at our fingertips. Here his is Thai Mussel Recipe.

mussels

Shopping List:

Canola oil

1 Bunch Cilantro

Granulated Sugar

1 Small Bottle of Fish Sauce

1 Head of Garlic

1 Bottle of White Wine

(1) 14oz can of Coconut Milk

1 Small Tub of Thai Red Curry Paste

1 Bottle Mae Ploy Sweet Chile Sauce

3 Limes

1lb debeared Mussels **to debeared mussels pull the hair towards the base of the mussel and snap it off

Sauce Recipe:

In a bowl, combine the following: coconut milk, 1/8 cup of white wine, the juice of 2 limes, 1/8 cup of Mae ploy sweet chile sauce, 2 tsp Thai red curry paste, 2 tsp minced garlic, 1 Tbls fish sauce, 2 tsp granulated sugar, 1/4 bunch minced cilantro

Cooking Method:

In a large sauté pan, add 1 oz canola oil and turn the heat on high. When the oil starts to barely smoke gently, add your mussels to the pan. Chef recommends that you don’t stand over the pan because you may spatter yourself with hot oil. Also note, the pan may flame up when you do this.

Let the mussels cook until they open. Deglaze the pan with the coconut mixture and reduce the liquid by one third.

Plate the mussels in a large bowl. Pair with a nice dry Reisling and enjoy!

And of course, no dinner is complete without a scrumptious dessert. So how about another one of Chef Cain’s favorites, Bailey’s Chocolate Caramel Bread Pudding

Baileys2-7

 

makes (4) 5oz servings

Shopping List:

1 Egg

4 Egg Yolks

1/2 Cup Sugar

1/4 tsp. Vanilla

1/4 tsp. Salt

1/2 Cup Bailey’s Irish Cream

1 1/2 Cup Heavy Cream

1 Butterhorn (day old is best)

Shaved Chocolate

Cooking Method:

Preheat the oven to 350 degrees.

Whisk together egg, egg yolks, salt, sugar and vanilla. Add cream and Bailey’s.

Strain through a fine chinoise. Spray ramekins with vegetable spray.

Dice butterhorns and mix with shaved chocolate. Divide between ramekins and top with custard mixture.

Fit ramekins into a large oven-proof dish and fill dish partially with water to create a water bath. Bake for 45 minutes in an oven with no fan. Bread puddings should be light brown and slightly raised. YUM!

Zucchini Cakes

An old friend of Bradley’s, Diana Dillard, has been in the culinary world for well over 15 years. She spent a lot of that time teaching at the Seattle Culinary Academy and now teaches her culinary expertise within the Shoreline School District. She took some time out of her busy schedule to chat with Bradley and share one of her go-to recipes.

Diana says, “My newest seasonal creation, with zucchini growing so fast in my garden it’s scary – plus the neighbors “generous gift” of zucchini on my doorstep, is Zucchini Cakes.”

Give them a try!

zucchini-cakes

(12) 2-inch cakes

1              lb.            Zucchini; washed and grated

½             cup         Grated Onion

½             tsp.          Minced Garlic

2              tsp.          Kosher Salt

½             cup         Italian Parsley Leaves; chopped

½             cup         Finely Grated Parmesan Cheese

1/3          cup         Panko Bread Crumbs

1              ea            Egg; beaten

½             tsp.          Ground Black Pepper

1/3          cup         Olive Oil (For Frying)

*These cakes are moist enough to stand-alone but are also terrific served with plain non-fat yogurt, hummus or fresh diced ripe tomatoes.

Method

  1. Mix together zucchini, onion, garlic and salt and set in a strainer over a bowl with a weighted plate on top for 30 minutes.   (You can put a piece of plastic wrap between the zucchini and the plate to keep zucchini from sticking to bottom of plate.)
  2. Discard liquid in bowl and put zucchini mixture into bowl. Add the parsley, Parmesan, breadcrumbs, egg and pepper and mix well.
  3. Scoop mixture into 12 uniform sized balls (or desired size) and flatten to about ½ inch thick.
  4. Heat heavy cast iron or other good for frying shallow pan and add olive oil.  When oil is hot add zucchini cakes to pan without touching.  (May take two batches depending on size of pan.)
  5. When cakes are dark brown on one side carefully flip and brown the other side making sure cakes are heated all the way through.
  6. Transfer cakes to a paper towel lined plate to absorb excess oil and hold in a warm oven until ready to serve or serve immediately.

 

Seasonal Flat Bread – Compliments of Andrew Lind

When you host a Seattle radio show, like Bradley & Mikel do (Saturday mornings at 11am on 570 KVI – tune in!!), you get to meet and chat with a lot of great local celebrities. Recently they chatted with Andrew Lind Chef de Cuisine at Sky City Restaurant at the Space Needle.

So, here it is – straight from Andrew himself:

flatbread

Flat Bread Dough:

3 cups All-purpose Flour

2 tsp. salt

2 tsp. baking powder

pinch of baking soda

1 cup water

3 Tbsp. olive oil

Combine dry ingredients in mixer. Slowly add water while mixing on a low speed to form the dough. Drizzle in the olive oil. Divide into 4 equal sized balls. Use a rolling pin and a floured board; roll out into thin ovals. Place on a sheet pan with parchment paper. Allow to chill slightly. Rub lightly with olive oil and then cook on a grill or flattop. Cook until light-golden brown and dough blisters slightly.

Topping:

1/2 cup Basil pesto

Sliced heirloom tomatoes

Sliced, smoked prosciutto

Fresh mozzarella – cut into small pieces

Extra Virgin Olive Oil

Salt and pepper

To Assemble:

Spread enough basil pesto to cover the top of the flat bread. Next, layer tomato slices to cover pesto evenly. Layer the prosciutto slices over the top: 3-4 long slices is perfect. Place the mozzarella on top in different areas of the bread to ensure that one can get cheese with each bite! Lastly, drizzle with a little olive oil and sprinkle a bit of salt and pepper to taste.

To Bake:

Preheat your oven to 450 degrees. Bake for 7-10 minutes on a sheet pan, but be sure to keep an eye on it. When it looks hot, golden and crispy, it’s done!

Heirloom Tomatoes with Creamy Ricotta

Ahhh ’tis the season for heirloom tomatoes! These fancy tomatoes can accompany a beautiful, gourmet meal or star in a refreshingly light and crisp salad.

We let the heirloom tomatoes steal the show in this simple & fresh recipe – but don’t overlook a couple notes from Chef Bradley:

“This dish is fabulous with or without the basil oil. If you don’t have a high speed blender – no problem, just drizzle with a little more oil. Make sure the tomatoes are ripe and full of their natural sugars”

When we took this photo, I sampled a bite and walked away. The combination of flavors was incredibly fresh! After taking a few steps, I turned around a moment later and that small sample bite turned into my lunch! I nearly clear the plate! YUM ~ enjoy!

heirlooms

4 servings

Ingredients

  • ½ cup smooth ricotta
  • ¼ cup Extra Virgin Olive oil
  • 2-3 mixed heirloom tomatoes
  • Kosher salt and fresh ground black pepper to taste
  • 1-2 Tbsp. basil oil – see recipe

Instructions

  • Combine ricotta and olive oil; blend until smooth. Spread on plates or serving platter
  • Slice tomatoes and arrange over ricotta
  • Season with salt and pepper
  • Drizzle basil oil over the top

Basil oil

Ingredients

  • ½ cup tightly packed fresh basil – no stems
  • ¼ cup tightly packed fresh parsley – no stems
  • 1 cup canola or olive oil

Instructions

  • Prepare a pot of boiling water and a bowl of ice water
  • Blanch basil and parsley in boiling water for 2-3 seconds and immediately remove to ice water to cool.
  • Allow to cool thoroughly and drain well
  • Chop basil and parsley, place in towel or cloth napkin and rinse several times under cold water. Drain well and repeat.
  • Combine drained basil and parsley with oil in a HIGH SPEED blender, cover and blend for several minutes until the oil is slightly warm.
  • Drain thru a coffee filter to remove leaves; hold for service

Brown Sugar Peaches with Vanilla Bread Pudding

PEACHES!!

Yum – you can’t help but think of summer when you’re enjoying a sweet and juicy peach. Georgia is known as the Peach State. “The world’s largest peach cobbler” is made every year in Georgia, and that cobbler measures 11 feet by 5 feet.

We aren’t beating any world records (that we know of!) but we do think this dessert recipe is pretty incredible. Try it for yourself! Chef loves these over our vanilla bread pudding, but says they’re also quite tasty over froyo or ice cream, or maybe a scone…

peaches

Makes 4-6 portions

For the bread pudding

Brioche or egg bread – cut into 3/4” cubes           10 oz. (About 8 cups)

Whole eggs, beaten                                                       5 each

Sugar                                                                                     1 ¼ cups

Whole milk                                                                         1 cup

Whipping cream                                                               1 cup

Vanilla extract                                                                   2 tsp.

Amaretto liqueur – optional                                        1 Tbsp.

Cut bread and allow to dry out slightly. Place in lightly buttered 9”X4” loaf pan

Combine eggs and sugar – mix well

Add remaining ingredients to egg mixture – mix well and pour over bread. Allow to sit at room temperature for 30 minutes and then bake at 325° (No fan) for approx. 60 minutes, or until a toothpick comes out dry. Allow to cool slightly

For the topping

Ripe Washington Peaches – sliced                            2 medium peaches

Brown sugar                                                                       ¼ cup

Butter – soft                                                                      1 ½ Tbsp.

Water                                                                                   1-2 Tbsp.

Combine peaches with brown sugar and butter over low heat and stir gently. Allow sugar to melt to make “caramel”.

Add water if needed to thin sauce. Heat thoroughly.

For Service

Arrange bread pudding on serving plates. Top with vanilla ice cream and brown sugar peaches.

Cheers to Summer!

It’s fun to play bartender at home, so why not try some more of our favorite summer drinks. 

Classic Bellinibelini

2 ounces fresh peaches, pureed

4 ounces champagne or prosecco

Slowly add the sparkling to the peach puree in a champagne flute!

Peach Cosmo Peach_Cosmo-2-small

1.5 ounces Vodka

¾ ounces Peach Schnapps

¾ ounces Cranberry Juice

Fill a cocktail shaker half way with ice, add all ingredients and shake

Strain into a martini glass and garnish with a lime wedge

White Peach Julepjulet

½ white peach – peeled, pitted, diced

2 ½ ounces bourbon.

1 ounce peach liqueur

2 dashes peach bitters

8 mint leaves

Muddle peaches and 7 mint sprigs in a cocktail shaker

Add bourbon, peach liqueur and bitters – shake

Strain over ice into a highball and garnish with 1 mint leaf

Peach and Mango Sangria

sangria

2 cups chopped peaches and mangos

1 cup Peach Schnapps

12 ounces Mango Nectar

1 bottle white wine

Mix all ingredients, serve over ice with a splash of soda to finish

The Revolver

Compliments of Cory Duffy – Chief Distiller at Rain City Spirits

coffee liquor

1 ½ oz. Bourbon Whiskey

¾ oz. Rain City Drip Coffee Liqueur

2 dashes orange bitters

Orange strip for garnish

Combine bourbon, coffee liqueur and bitters in a shaker with ice; shake vigorously and strain into a martini glass

Garnish with fresh orange strip

Oregon Pink Shrimp and Shaved Fennel Toasts

You know, one great thing about a being a chef… you have friends who are chefs, too! After Bradley spent the afternoon with Lisa Dupar and Jonathan Zimmer, he came away with a great new recipe! Thanks for sharing this with us!

shrimp fennel recipefennel salad

Ingredients:

6 cups Oregon pink shrimp

1 cup finely diced celery

1 cup diced fennel

1 cup diced daikon or red radish

3/4 cup mayonnaise (either store bought or my recipe for EVOO Mayo)

6 tablespoons chopped fennel greens

1 tablespoon chopped tarragon

3 tablespoons dry white vermouth, optional

3/4 teaspoon New Bay Seasoning from World Spice Market (Old Bay Seasoning)

 

Artisan Toasts: your favorite artisan bread, sliced thinly and toasted

6 to 8 Easter radishes, sliced

Celery tops or sprigs of fennel greens, for garnish

Steps:

In a mixing bowl, combine the shrimp, celery, fennel, radish, mayonnaise, fennel greens, tarragon, vermouth, and Old or New Bay Seasoning. Adjust the seasoning if needed. Refrigerate until ready to serve.

Arrange on each plate with 1or 2 Artisan toasts. Divide the shrimp salad and place atop the toasts. Garnish with celery tops or sprigs of fennel greens. Garnish plates with Easter Radishes or French Breakfast Radishes.

Mash note: If you use frozen shrimp, make sure they are completely defrosted and drained of any extra water. Make this salad right before serving, as the veggies will lose their crunch if it sits too long.

 Makes 6 to 8 servings

Homemade EVOO Mayonnaise

Once you have spoiled yourself by making your own mayonnaise with this much flavor, you will understand how mayo should taste. Make enough to keep on hand for family sandwiches and salads.

Ingredients:

1/4 cup water

4 egg yolks

2 tablespoons Dijon mustard

Salt and black or white pepper

1-1/2 tablespoons red wine vinegar

2 cups grape seed oil or other neutral vegetable oil

1 cup extra virgin olive oil

1/2 ounce lemon juice

Steps:

Bring water to a boil.

In a blender or food processor, combine the egg yolks, mustard, salt, pepper, and vinegar. Purée until smooth. With the machine running, add the grape seed oil and olive oil in a slow, steady stream until emulsified. When the mixture is thick, add the boiling water and lemon juice, and blend. This will whiten the mixture, cook the yolks, and help set the mayonnaise. Date and refrigerate your mayonnaise (not that it will last too long). It will last for a few months refrigerated.

Makes 4 cups

Rachel’s Killer Chocolate Chip Butterscotch Cookies

Well well, it looks as if culinary skills run in the Dickinson Family – Rachel is chef Bradley’s daughter and she whips up a mean batch of chocolate chip-butterscotch cookies. We featured these cookies on Koral’s dessert menu for quite a while. Try them out! 

rachel

 

  • 2 ¼ cup all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. granulated salt
  • 2 sticks softened butter
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 tsp. Vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips
  • 2 cups butterscotch chips
  • ½ cup granulated sugar

Combine dry ingredients in small bowl; mix and set aside

Beat butter, ¾ cup sugar, brown sugar and vanilla until creamy

Add eggs and beat well

Gradually add flour mixture

Stir in chocolate and butterscotch chips

Found into rounded Tablespoon size balls, roll in sugar and place on baking sheets,

Bake at 375° for 9-11 minutes or until golden brown. Cool on baking sheets for about 2 minutes and then remove to wire cooling racks